Ducks with Cream Gravy

Ingredients

• a raw duck
• half a cup of cream
• an egg has been beaten
• a tablespoonful of vinegar
• the juice of half a lemon
• salt
• pepper
• flour
• a minced shallot
• a bunch of sweet herbs

Method

1. 1

   Soak the duck in cold water for half an hour, cut into joints, season with pepper, salt, and flour.

2. 2

   Fry in butter until light brown, then cover with gravy made from giblets, neck, and lean veal.

3. 3

   Add shallot, herbs, salt, and pepper, and stew for half an hour.

4. 4

   Remove ducks, strain gravy, add cream mixed with beaten egg, thicken with browned flour, and add vinegar and lemon juice.

5. 5

   Boil and pour over ducks.

Nutrition per serving

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 41. The excerpt below is the record exactly as published.

pepper, salt and flour them. Have ready some butter in a frying-pan, and fry them a light brown; put them in a sauce-pan and cover them with gravy made of the giblets, neck and some bits of lean veal; add a minced shallot, a bunch of sweet herbs, salt and pepper; cover closely, and stew half an hour, or until tender. Take out the ducks, strain the gravy when you have skimmed it, put in half a cup of cream or rich milk, in which an egg has been beaten, thicken with browned flour, add a tablespoonful of vinegar and the juice of half a lem-

Cook this with the app: pantry check, scaling, and the assistant.